Pumpkin Pie

Ingredients for 1 servings:

• 350 g flour
• 140 g sugar
• 150 g margarine, room temperature
• 60 ml soy milk (soy drink), vanilla
• 1 tsp baking soda
• ½ lemon(s), juice
• Fat for the mold
• 600 g Hokkaido pumpkin(s)
• 700 ml soy milk (soy drink)
• 2 packets of vanilla pudding powder
• 5 tbsp sugar
• 50 g soft wheat semolina
• 1 tsp ginger powder
• 1 tsp cinnamon
• some vanilla extract, optional

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 1 hour 40 minutes

vegan pumpkin cake with Hokkaido

For the batter, combine all the dry ingredients (flour, sugar, and baking soda) in a mixing bowl. Gradually add the soft margarine, vanilla milk, and lemon juice. Knead everything into a smooth dough and set aside in the refrigerator. Wash the Hokkaido pumpkin, remove the seeds, and cut it into large pieces, including the skin. Boil the pumpkin pieces in plenty of water for about 15-20 minutes. Drain the water and let the soft pumpkin cool. While the pumpkin is cooling, make the pudding. Mix about 200 ml of the soy milk with the sugar and the pudding powder. Bring the remaining soy milk to a boil in a saucepan. Once the soy milk is boiling, whisk in the dissolved pudding powder until a thick pudding forms. Purée the pumpkin flesh and carefully mix it with the still-warm pudding, the soft wheat semolina, and the spices (ginger, cinnamon, and possibly a little vanilla extract). Preheat the oven to 175°C (top/bottom heat). Line the base of a 26 cm (10″) springform pan with baking paper and grease the sides with a little margarine. Spread 2/3 of the dough thinly into the springform pan with your hands and press it up the sides of the pan by about 2-3 cm. The dough should be easy to work with like cookie dough. If the dough is too sticky, lightly flour your hands. Pour the pumpkin pudding mixture into the springform pan and spread it evenly. Place the remaining dough on a piece of baking paper, cover with cling film, roll it out to the size of the springform pan and turn it over. Peel back the baking paper and, using the cling film, place the pastry lid over the cake. Finally, carefully peel back the cling film and lightly press the edges of the pastry onto the edge of the cake. Bake the cake on the middle shelf for about 50 minutes, until it has turned a beautiful golden color. Once the baking time is over, take the cake out of the oven and refrigerate in the pan – e.g. B. overnight – let it cool down well.